Ever have one too many cocktails or glasses of wine and find yourself with a case of the munchies? Life hack: keep Siete Foods grain-free chips in the house for these emergencies. Guilt-free pig out! :-P

But anyway, I eat Siete Foods tortillas and chips daily in one way or another. I think I might even go as far as to say that this is one of my favorite homemade alternatives thus far. I love going to an amazing brunch spot and ordering chilaquiles, but since it's a pretty heavy dish this doesn't happen that often. Thanks to Siete Foods, I made my own version at home with all the healthy alternatives!

Ingredients:

-1 egg, cooked over-easy

-Better Bean Co black beans

-1/2 avocado

-2 tbsp. diced red onion

-1/2 tsp onion powder

-1/2 tsp cayenne pepper

-1/4 cup fresh salsa

-1/2 jalapeno, sliced

-2 tbsp. cilantro

-10-15 Siete Nacho grain-free tortilla chips

-1/4 cup Siggi's plain Greek yogurt

-Vegan cheese (optional)

Instructions: So while the egg was cookin on the griddle... I made the guac. Mash the avo and mix it up with the diced onion, cayenne pepp and onion powder. When the egg is almost done, throw some Siete Foods grain-free chips on the stove top, too, with coconut or avocado oil until they look a little toasted and browned. Throw the chips on a plate and pour salsa over them (I used store bought from Whole Foods because I like to be crafty, but I'm also a busy lady). Plop the egg right over the chips and salsa, sprinkle with jalepnos and greek yogurt, which is replacing sour cream. Put a dollop of Better Bean Co black beans and your guac on the side (with optional vegan cheese sprinkled over). Sprinkle cilantro and voila! Served here with a bulletproof coffee and 1/2 grapefruit with a little coconut sugar because I've been on a grapefruit kick. Enjoy the guilt-free crunch this weekend, y'all!!

Since I've gotten my Vitamix, I've been on a mission to try new recipes semi-regularly. I had my heart set on homemade pesto, but the store was out of basil for 2 weeks. TWO WEEKS. I think this is where we hashtag #firstworldproblems but ANYWHO... it was back in stock this week so I made this bomb dish. It's super simple. Super basic. And, thanks to Vitamix, super easy to make!

Disclaimer: the pasta is store-bought almond flour (paleo friendly) and the salmon was grilled with just olive oil, salt and pepper. I seasoned with parsley on top, as well.

Ingredients:

-3 Tbsp pine nuts

-2 cups basil

-1.5 tsp minced garlic

-1/2 cup parmesan cheese

-1/2 cup extra-virgin olive oil

-salt and pepper to taste

Instructions: Throw all of it in the Vitamix/food processor and blend. For Vitamix, gradually turn up from setting 1 to 7. For Vitamix, use the Tamper ("wand thingy" as I like to call it) as needed to maneuver all of the basil leaves/nuts into the blades to blend. Serve over pasta... on homemade pizza.... maybe some pesto chicken... go nuts!

EASY TO USE. It's almost toooooo easy, but I mean that in a great way. This time I made some homemade hummus.

Ingredients:

-1 can chickpeas (low-sodium) WITH the liquid

-1/4 cup tahini, stirred (homemade or store bought)

-1/4 cup lemon juice (approx. 2 lemons)

-3 Tbsp extra virgin olive oil

-2 cloves garlic, minced

-1/4 heaping tsp cumin

-1/8 tsp cayenne pepper

-1 tsp salt

Toppings for Serving:

-paprika

-parsley

Instructions: Set 2 Tbsp chickpeas off to the side for serving. Place the remaining chickpeas and liquid, along with all of the other ingredients (tahini, lemon juice, olive oil, garlic, cumin, cayenne pepper, salt) into your Vitamix or food processor. Turn Vitamix on regular setting starting at setting 1 and slowly moving up to 10. Smooth until well blended; if necessary add in a little more liquid for consistency. Pour into a serving bowl and place the chickpeas you set aside in the center. Sprinkle with Paprika and parsley. Serve with veggies or pita chips or whatever the heck you want!

YOU GUYS! Wow. Merry Christmas! Happy Holidays! I can't believe it's almost New Years! This little blog baby always kind of gets the back burner to the business of my life, but I'm going to work on changing that in 2018 (one of my "intentions" because resolutions are so overrated).

ANYWHO.. for Christmas I got a new Vitamix and I. AM. PUMPED. I've been wanting to make this healthier version of Panera's delicious Autumn Squash Soup since, well.. autumn. I didn't think my Nutribullet could handle it, though. So as soon as I got this baby... SOUP TIME.

I'm gonna keep it real here.. this is pretty good, but I may tweak something the next time I make it. Can't quite put my finger on what's missing... maybe if you make this and notice you can let me know what it needs. Maybe cassava flour.. something to ponder. Overall, a great homemade soup with healthy, real food ingredients (and less money.. let's be real).

Ingredients:

-4 to 5 cups cut butternut squash (I got the pre-cut because cutting butternut squash is kind of a pain in the you-know-what)

-1 can pumpkin puree

-2 medium gala apples

-1 small sweet onion

-2.5 cups vegetable or bone broth (I used Vital Proteins Bone Broth)

-1/4 cup Apple Cider Vinegar (or 1 cup apple cider/juice)

-2 Tbsp honey

-2 Tbsp virgin olive oil

-1tsp cinnamon

-1 tsp ginger

-1/2 tsp curry powder

-1/2 tsp turmeric

-few dashes pink Himalayan sea salt

-few dashes black pepper

-1 cup plain Greek yogurt

Instructions: Chop the apples, quarter the onion, chop the squash if not precut). Drizzle and coat with olive oil. Place on a baking sheet and roast at 450 degrees for 20 minutes. Remove and let cool for approx. 10 mins (I removed mine from the pan and let cool back in the bowl (I used to coat with olive oil). Add pumpkin and apple cider vinegar to the blender (Vitamix, etc). Once cooled, add the roasted veggies. Slowly increase Vitamix speed from 1 to 10, then turn to High setting for ~1 minute. You may need to do this in 2 batches depending on the size of your blender. Pour pureed mixture into a large stovetop pot. Add in veggie or bone broth and bring to a boil over medium-high heat). Once boiling, add in honey and spices. Lower to a simmer and stir occasionally for another 10 minutes. Turn off heat and stir in plain greek yogurt (this replaces the heavy cream and butter you might otherwise have added). Top with pepitas and enjoy!

I don't know 'bout where y'all are at, but in Chicago it is gloomy and chilly. The cold and rain have kicked in, the days are getting shorter and darker and I just want to be cozy AF. But this time of year means at least one awesome thing... CHILI SEASON. I made this healthier version (which could totally be a vegan version, as well, if you leave out the meat and bone broth). Now I've got a huge full pot that I will be eating for the next foreseeable future and life is good.

HALLOWEEEEEEN. So, Halloween is actually my absolute favorite holiday. I used to throw Halloween parties annually and make jello shots for everyone. This was quite a few years ago now (so quit judging me), but I still LOVE to celebrate Halloween and fall (when Mother Nature actually gives us fall). So post my yoga-sculpt class I decided.... It's fall. It's Halloween. Time to step away from my green smoothie for a minute and get seasonal with this orangey goodness.

Pumpkin e'rythang, AMIRITE?! So these are actually SERIOUSLY delish, you guys. SRSLY. Like, how can they be good for me and taste this good delish. If you haven't gotten on the energy ball train yet, hop aboard. I've made others in the past and just to reiterate.. they make great pre-workout bites and or snacks/desserts. These particular ones are on the sweeter side, but it's pumpkin season and I have a lot of organic canned pumpkin left over so I gotta get creative and along came these...

Instructions: Blend oats and cashews until you get a powder (flour-like consistency). In a large mixing bowl, combine pumpkin, maple syrup and nut butter. Stir until combined and then add the oat/cashew powder. Stir in chia seeds, protein powder, pumpkin pie spice, and almond flour. Consistency will be stickyyyyy. So let chill in the fridge for 30-60 mins. Remove and roll into balls about 3/4" in size. Store in the fridge and enjoy one before your workout or in between meals as a snack. Party, party, party....

Speakinig of basic… IT’S FINALLY FALL!!! Bring on bonfires and football (and playoff baseball… I see you, Cubbies <3). But mostly… Pumpkin Spice Latte madness is upon us and I’m not mad about it. But TBH, I don’t really ever go out and order a PSL. They’re usually so loaded with crap that it takes the fun out of it for me. So this season I decided… PFFT! I’ll make my own. Now you can, too!

Instructions: Brew your coffee. Then add all ingredients to coffee and blend. The beef gelatin will make your coffee foam right up like a latte. No whip cream necessary (but totally optional if you’re feelin’ it! Or use coconut cream). Pour into your fav mug and add a dash of cinnamon or pumpkin pie spice to the top. Then get sippin’!

Also known as the "Basic AF" smoothie. I'll be honest, my breakfast and lunch during the week tend to stay prettyyyyyy boring. I usually have just about the same thing every day during the week. I do this for a couple of reasons... 1). It doesn't bother me at all. I don't get bored. 2.) It makes my daily routine and sticking to a healthy game plan that much easier because it takes the "think" out of it. I'm used to making my go-to smoothie. so I prep it the night before and blend it in the mornin' and off I go. No time wasted in the AM.

I do occasionally make modifications to get some new nutrients in there, but for the most part I can trust on old faithful here to get the job done and be on the go. So now I will share it with you. :)

Ingredients:

-2 cups spinach or kale

-1/2 cucumber

-1/2 green apple

-4-5 frozen pineapple chunks (option to use cauliflower chunks instead for less sugar)

-1 tbsp Spirulina

-1 tbsp maca powder

-1 tbsp ground chia seeds

-3 dashes turmeric

-1/2 tsp black pepper

-2 scoops collagen peptides

-1/4 cup water

Instructions: Just chop veggies/fruits and blend ingredients. Because I prep the night before I will add the spinach or kale, cucumber, apple, spirulina, maca, chia and Ashwagandha and leave unblended. Then in the morning I add the water and blend that. After blending I add the pineapple, turmeric, pepper and collagen and blend once more.

Now you may be asking yourself, what the hell is with all the potions and powders? I'll briefly discuss the benefits of all of these little gems in more detail.

Collagen Peptides:

Collagen is the most abundant protein in the human bod. As we age, we stop making enough. Adding collagen into the diet can help replenish some we've lost and is beneficial for gut health, digestion, hair, skin, nails, joints and bones.

Spirulina:

A high protein, very nutrient-dense algae powder. It also contains fatty acids which have anti-inflammatory benefits and many antioxidants. Some studies suggest Spirulina may help with heavy metal toxicity and with allergies.

Maca Powder:

Maca is a cruciferous vegetable and very nutrient dense. It has been associated with several hormonal balancing benefits.

Chia Seeds:

Another nutrient-dense "superfood," as they say... chia seeds are associated with benefits related to healthier skin, aging, digestion, energy and heart health.

Ashwagandha:

An herb commonly used in Ayurvedic healing or Chinese medicine. It is often compared to ginseng for it's adaptogenic properties. Associated benefits range from improved immune system to reductions in stress and anti-inflammatory benefits.

Feel free to use the "potions" or ditch 'em. Get creative and add your own! Feel free to share your recipes/modifications below. :)